Moroccan five spice cous cous salad

When my wife and I were first dating I pulled no punches and made sure to cook all my best dishes in the hopes she would overlook my other flaws. One of them was this Moroccan Five Spice Cous Cous Salad that I found in Vegan Planet
years before. This recipe is really quick and easy to make but it creates amazing flavor and is pretty much always results in a number of requests for the recipe when we bring it to parties. She generally requires that I make it once a month.

  • ¼ cup peanut oil
  • ¼ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp cayenne
  • 1 ½ cups instant couscous
  • 2 ½ cups vegetable stock
  • 3 T orange juice
  • 1 tsp light brown sugar
  • salt
  • 1 15 oz. can chick peas, drained and rinsed
  • 1 small red onion, finely chopped
  • ½ large red bell pepper, seeded and cut into ¼ inch pieces
  • 1/3 cup dates, pitted and chopped
  • ¼ cup golden raisins
  • 2 T minced fresh cilantro for garnish
  1. 2 T chopped unsalted dry-roasted peanuts for garnish

  2. Heat 1 T of peanut oil in a medium-size saucepan over meadium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne, and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover, and cook until all liquid is absorbed, about 5 minutes. Remove from heat and let stand for 5 minutes.

  3. Transfer couscous to a large serving bowl, using a fork to fluff it up. Set aside.

  4. In a small bowl, combine the remaining 3 T peanut oil, orange juice, brown sugar, and salt to taste. Stir to blend well and set aside. Add the golden raisins to this for 5 minutes to let them get nice and plump. Then add the dates and onions and let them soak for 20 minutes so they can collect more flavors# Heading.

  5. To the couscous, add the chickpeas. Add the dressing and toss gently to combine well. Garnish with cilantro and peanuts and serve.